Analysis of Selected Volatile Organic Compounds in Split and Nonsplit Swiss Cheese Samples Using Selected‐Ion Flow Tube Mass Spectrometry (SIFT‐MS)

Abstract

Splits/cracks are recurring product defects that negatively affect the Swiss cheese industry. Investigations to understand the biophysicochemical aspects of these defects, and thus determine preventive measures against their occurrence, are underway. In this study, selected-ion, flow tube mass spectrometry was employed to determine the volatile organic compound (VOC) profiles present in the headspace of split compared with nonsplit cheeses. Two sampling methodologies were employed: split compared with nonsplit cheese vat pair blocks; and comparison of blind, eye, and split segments within cheese blocks. The variability in VOC profiles was examined to evaluate the potential biochemical pathway chemistry differences within and between cheese samples. VOC profile inhomogeneity was most evident in cheeses between factories. Evaluation of biochemical pathways leading to the formation of key VOCs differentiating the split from the blind and eye segments within factories indicated release of additional carbon dioxide by-product. These results suggest a factory-dependent cause of split formation that could develop from varied fermentation pathways in the blind, eye, and split areas within a cheese block. The variability of VOC profiles within and between factories exhibit varied biochemical fermentation pathways that could conceivably be traced back in the making process to identify parameters responsible for split defect.

Comparison of encapsulation of garlic oil with α-, β-, and γ-cyclodextrin using Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS)

“…Table also includes information about potential product ion conflict for some compounds and corresponding conflict resolution. Similar approaches from previous studies were performed for product ion conflict resolutions (Castada & Harper, ; Castada, Wick, Taylor, & Harper, ). Analysis was performed using a selected ion mode (SIM) scan method with a total reaction time of 0.095 s per reagent ion‐volatile compound reaction cycle.…”

Direct analysis of volatile organic compounds in foods by headspace extraction atmospheric pressure chemical ionisation mass spectrometry

“…The food industry has shown a particular interest in rapid analysis to differentiate the freshness of different foods by measuring the release of specific volatiles . Currently, there is also a high demand for new methods to screen meat products from supermarket chains, which would enable discrimination between different types of meat and the identification of adulteration.…”

Direct Analysis Mass Spectrometry

“…The VOC profile was used to distinguish between Italian parmesan and New Zealand parmesan [150] and, in conjunction with odor activity values, to differentiate Swiss cheese production from five different factories [151]. In another investigation the VOC profile examined using SIFT-MS aided the evaluation of parameters responsible for split defects in Swiss cheese [152].…”